G
Guest
Guest
Well I used my WSM for the first time and I thought that i would share my results with you all. I did a pair of Spares which I trimmed to a St. Louis cut, washed in vinegar, and rubbed. Unfortunately due to my work schedule I was not able to let them sit overnight, so I let them warm up to room temp while i started the coals. I started a full chimney of coals and waited until they were grey and ashed over before pouring them into the Chamber. I then added my water into the water pan and put my ribs on. I kept the top vent open and cut back on the bottom vents until my grate temp was showing around 230 and stable. I probably made a big mistake by adding my wood at this point. I added 4 chunks of pecan wood to my fire. The positive side is that I am very impressed by the way that the WSM retained the heat and I liked the control that I had over the temperature. I used a Polder thermometer, so monitoring the temperature was a cinch. I took the ribs off after 4 1/2 hours, the texture was good, the bones were pulling away, but they tasted HORRIBLE!!! My wife insists that she has had worse in restaurants and she is probably right, I definately either used too much wood, or I added the wood at the wrong time and got too much smoke. Actually they weren't all that bad with sauce on them but I was dissappointed to say the least. The good news is that this is an easily cureable problem, and I am positive that my next try will be better. Anyway I just wanted to share this with you all. I think that I will try again on Monday since i have the day off. I'll let you know how it turns out.
Happy 'Quing
Derek
Happy 'Quing
Derek